For the dressing

Method

Heat the oven to 220°C. Cut the aubergine into large chunks, about 4 cm. Put into a bowl with 2 tablespoons of the olive oil and stir to coat well.

Cut the peppers in half lengthways. Remove the stalk and seeds and rub the skins with the remaining olive oil. Spread out the aubergine chunks on a large baking sheet and add the peppers, skin side up. Roast for about 20 minutes.

Remove the peppers when their skins are black, place them in a plastic bag, seal and set aside to allow the steam to loosen the skins. Continue to roast the aubergine until soft and browning, turning the pieces occasionally. When the peppers are cool, peel off the skins and cut the peppers into 4 cm pieces.

Meanwhile, put the quinoa and stock into a saucepan, bring to the boil, then reduce the heat and simmer, uncovered, for 15–20 minutes, or until tender. Add a little more water if necessary to prevent it from drying out. Drain, then spread the quinoa out on a tray lined with kitchen paper and leave to cool.

Cut the cherry tomatoes into halves or quarters, depending on their size. Cut the olives in half lengthways.

To make the dressing, mix the tomato sauce with the olive oil and wine vinegar. Season well with the sugar and some salt and pepper.

Transfer the cooled quinoa to a bowl and mix in the aubergine, peppers, cherry tomatoes and olives. Stir through the dressing, then tear in the basil, stir well and adjust the seasoning if necessary. This is delicious served with grilled or barbecued chicken, lamb or fish.